With summer here this recipe also works GREAT on the grill 😀

Canola oil
1 cup finely chopped yellow onion
1 teaspoon red pepper flakes
4 cloves, minced garlic
13-ounce jar apricot or apricot-pineapple jam
1/2 cup FRESH orange juice (1 LARGE orange)
1/4 cup apple cider vinegar
1/2 cup jalapeno ketchup
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon canola oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the red pepper flakes and garlic; cook an additional 2 minutes.
  • Stir in the jam; cook until the jam melts, 3 to 4 minutes more.
  • Pour in the orange juice and cider vinegar, bring to a simmer, and then add the ketchup, honey and
  • Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

1 tablespoon smoked paprika
FRESH ground sea salt and freshly ground black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Lightly coat the thighs with canola oil and sprinkle liberally with the spice mixture on both sides.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Baste the chicken with BBQ sauce and broil until the sauce has caramelized and an instant-read thermometer inserted into the chicken reads 160°, about 2 minutes.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley, and serve with the reserved BBQ sauce.

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